Question: would it be better to reverse sear or sous vide these
Bought 2 tomahawk steaks that are pretty lean. (Picture is at 0 hours of dry brine). I have dry brined them for 48 hours and have vacuum sealed both of them in separate bags. Threw them in the freezer.
When it comes to cook them, which method (sous vide or reverse sear) would yield the best product?
I have plenty of experience sous vide but none with reverse sear. I don’t have a cast iron but have a stainless steel pan (but it is definitely too small for these tomahawk steaks). I usually use a blow torch to sear my food and i think it is usually good enough.
Need advice. Many thanks.
by yangcredible
3 Comments
Sous vide then sear
Reverse sear….225 in the oven, finish over a bed of coals
If you have a good oven/remote/probe thermometer, then reverse sear. If you dont have that type of thermometer, sous vide may be the better option for more precise temperature control.